Chocolate Peanut Butter Filled Cookies
These chocolate peanut butter filled cookies are chewy chocolate cookies. They are filled with a peanut butter filling. They are the best cookies!
Chocolate and peanut butter are a classic combo for a reason. These cookies are an easy to make favorite dessert for peanut butter fans. The chewy chocolate cookies are already great, but the peanut butter filling makes them amazing. These cookies have stronger chocolate and peanut butter flavors than classic peanut butter chocolate chip cookies since the cookie is all chocolate and you get a powerful peanut butter from the filling.
Here is why peanut butter filled cookies are so good
These cookies are the ultimate chocolate and peanut butter treat!
- Easy to make: These cookies are very simple and fun to make!
- Strong flavors: The double chocolate cookies bring a great chocolate flavor and having the peanut butter as a filling lets it stand out, too.
- Chewy texture: The large chewy cookies and soft filling make these cookies so satisfying to eat!
Every chocolate and peanut butter lover needs to try these delicious cookies.
Tips for making chocolate peanut butter cookies
Here are my tips, so yours turns out like this recipe!
- Tip 1: Make sure to scoop your flour into the measuring cup rather than pressing the measuring cup up against the side of your flour container. If you press the measuring up into the flour you can compact it and end up with too much flour and dry cookies.
- Tip 2: Be sure that the peanut butter dollops are frozen before putting them into the cookie dough balls. They need to be cold so they do not spread out too much during baking.
- Tip 3: After you make the cookie dough let it sit for 10 minutes. This will let the gluten from the flour absorb into the dough. This helps keep your cookie dough from spreading as much.
How to assemble the cookie dough balls
First you will need to use a 2TBSP or 1oz cookie scoop. Smaller cookie dough scoops will not have enough room for 1/2 TBSP of peanut butter filling.
After scooping the dough, while it is still in the scoop, press your thumb about halfway down into the cookie dough ball. This will press the sides up around your thumb enough to cover the peanut butter you place inside.
Place the frozen peanut butter dollop inside and cover it up with the cookie dough.
I recommend waiting until the cookie batch is out of the oven before scooping and filling the cookie dough balls for your next batch. This lets you keep the peanut butter dollops as cold as possible.
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Immediately after the cookies bake I like to top them with extra chocolate chips. This makes sure there are visible chips on top and makes the cookies look nicer.
Peanut Butter Filled Cookies FAQ’s
Can I make these cookies smaller?
I don’t recommend making these smaller than 2TBSP. It needs to be big to wrap the cookie dough around the peanut butter. When, I eat these cookies, I like to split the cookies in half.
Can the cookie dough be frozen?
Yes. I recommend scooping and filling the cookie dough balls before covering and freezing. When you are ready to bake, pull the cookie dough balls out of the freezer 20 minutes before baking. Preheat the oven while they come to temperature.
How do I get perfectly round cookies?
While the cookies will bake very round, to get them picture perfect you can use a large biscuit cutter. Use a cutter an inch or two large than the cookie and scoot the cookie around inside the biscuit cutter to gently shape it. Do this immediately after pulling them out of the oven.
How can I store the chocolate peanut butter filled cookies?
Store the chocolate peanut butter filled cookies in an airtight container. They can be stored at room temperature for up to 5 days.
You can freeze these peanut butter stuffed cookie in an airtight container in the freezer for up to 30 days. Thaw for 1 hour before eating them.
For more peanut butter dessert recipes, check out my
- Chocolate Peanut Butter Cheesecake
- Chocolate Peanut Butter Pie
- Banana Peanut Butter Cookies
- Chocolate Peanut Butter Cake
- Chocolate Peanut Butter Brownies
Make sure to leave a STAR REVIEW if you loved this recipe! Make sure to tag me on Instagram @stephaniesweettreats. To get more ideas follow me on Pinterest.
Chocolate Peanut Butter Filled Cookies
Ingredients
Peanut Butter
- 1 cup Peanut butter, creamy JIF or Skippy.
- 1/2 cup Powdered sugar, sifted
- 1/2 tsp Ground cinnamon
Chocolate Cookie
- 2 1/4 cups All-purpose flour
- 1/2 cup Dutch process cocoa powder
- 1 tsp Baking soda
- 1 tsp Salt
- 1 cup Unsalted butter, melted
- 1 1/4 cup Brown sugar, packed light or dark
- 1/4 cup White granulated sugar
- 1 tsp Pure vanilla extract
- 2 Large eggs, room temperature
- 1 1/2 cup Semi-sweet chocolate chips
Instructions
Peanut Butter
- Prepare a cookie sheet with wax paper. Place peanut butter in a microwave safe bowl. Heat for 30 seconds. Add in the sifted powdered sugar and cinnamon. Mix until combined.1/2 cup Powdered sugar, 1/2 tsp Ground cinnamon, 1 cup Peanut butter
- Spoon a 1/2 Tablespoon of drops on to the wax paper. Do this 20 times for the cookies. I used a spoon to get the peanut butter out of the teaspoon.
- Freeze for 1 hour.
Chocolate Cookies
- In a mixing bowl, sift the flour, cocoa powder, baking soda, and salt. Set aside.2 1/4 cups All-purpose flour, 1/2 cup Dutch process cocoa powder, 1 tsp Baking soda, 1 tsp Salt
- In a large mixing bowl, add the melted butter, brown sugar, sugar, vanilla and eggs, Mix with a whisk until combined.1 cup Unsalted butter, 1 1/4 cup Brown sugar, 1/4 cup White granulated sugar, 1 tsp Pure vanilla extract, 2 Large eggs
- Add in the dry ingredients. Use a baking rubber spatula to mix the dough. Add in the chocolate chips and mix.1 1/2 cup Semi-sweet chocolate chips
- Preheat the oven to 350°F. Line two cookie sheets with parchment paper. Let the cookie dough sit for 10 minutes before scoop. This helps to prevent spread.
- Scoop the dough using a cookie scoop (2 Tablespoons or 1 oz cookie scoop). Press your thump in the cookie scoop about halfway down the cookie dough ball, insert the frozen peanut butter dollop, then cover with the cookie dough that got pushed up with your thumb.
- Place 6 cookie dough balls per cookie sheet. Bake for 13-15 minutes. I wait to scoop the next batch going into the oven until the a batch comes out. I want the peanut butter to be as cold as possible.
- Let them sit on the hot cookie sheet for 5 minutes before transferring to a cooling rack.
On se trompe jamais avec les recettes de Steph! C’était un vrai régal. ❤️
I am making these tonight with my daughter, we can’t wait to try these!
These were SO good! I halved the recipe and made the cookies smaller. It made 2 dozen good-sized cookies! Baked for ten minutes and they came out perfect! Soft and chewy (the best kind of cookie)! The only thing I would do different it not put the PB blobs in the freezer. Maybe in the fridge would be fine, but I feel like the PB didn’t get super ooey gooey.
The results of these cookies are delicious.
But the cookie dough gets very wet, even when I’m careful about weighing ingredients correctly. So I have to freeze the dough for an hour ish to be able to shape the cookies, any idea why this is?
Should the melted butter maybe be cooler or maybe just soft and not melted?
It is good but way to much sugar for my taste even tho i already put down 75g of brown sugar
Made these today .Awesome.
I used 1/2 tbls for the peanut butter drops and got 28. Had enough dough for 30.
Only had 1 tbls scoop so I scooped placed peanut butter drops on and mushed then put 2nd tablespoon on top and made sure no peanut butter was showing. Perfect!
These are one of the best cookies I’ve ever made. This is a fantastic recipe. Thank you for it! Will become a new favorite!
Delicious cookies!!! Everyone loves them!!!
You said to use a kitchen scale, do you have the recipe measurements in grams or ounces?
There is a metric option on the recipe card.
These are SO delicious. I made them slightly too big, because I got about 15 or 16 and not 20. One of my kids has celiac, so I used King Arthur Measure for Measure gluten free flour and they turned out with a perfect texture. I also added about a teaspoon of instant espresso powder (dissolved it in the vanilla) to amp up the chocolate flavor. I didn’t have dutch process cocoa so I used Hershey Special Dark cocoa powder. Really phenomenal cookies!
fantastically delicious! thanks!
These are delicious! Easy recipe to follow. Who doesn’t love chocolate and peanut butter!!
These were delicious and easy to make! I’m new to loving baking and the tips provided throughout the recipe were easy to understand and keep me from messing up. Huge hit for my peanut butter loving husband too.
Another home run. Your recipes are fantastic and they are a great base for other cookies! I made PB&J ones after this!!
Chocolate and peanut butter is so good! Love these cookies!
I love peanut butter and chocolate and these were perfect! I couldn’t stop eating them!